>From the Food Network website...
~~~~~
Tamale Pie
Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Savory Pies
Difficulty: Medium
Prep Time: 35 minutes
Cook Time: 2 hours 20 minutes
Yield: 8 servings
Cook's Note: Chili can be made 1 day ahead and cooled, uncovered, then chilled,
covered.
For Chili:
4 tablespoons vegetable oil
2 pounds boneless beef chuck or rump, cut into 1/2-inch cubes 1 large onion,
chopped
2 large fresh jalapeno chiles, seeded if desired and finely chopped
4 garlic cloves, finely chopped
1 teaspoon salt
3 tablespoons chili powder
1 (28-ounce) can crushed tomatoes in puree
1 (10-ounce) box frozen corn
1 1/2 cups water
1 (15 to 16-ounce) can pinto or black beans, drained and rinsed
1 cup chopped pimiento-stuffed green olives
For Topping:
1 cup all-purpose flour
1 cup yellow cornmeal (not coarse)
3 ounces coarsely grated sharp cheddar (3/4 cup)
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 medium fresh jalapeno chile, seeded and finely chopped
3/4 cup milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
Make chili: Heat 3 tablespoons oil in a 5 to 6-quart heavy pot over moderately
high heat until hot but not smoking, then brown beef in 4 batches, stirring
occasionally, about 4 minutes per batch, transferring with a slotted spoon to a
bowl. Add remaining tablespoon oil to pot and cook onion and jalapenos over
moderately high heat, stirring, until onion is softened, about 4 minutes.
Reduce heat to moderate, then add garlic, salt, and chili powder and cook,
stirring, 1 minute. Return beef to pot with any juices that have accumulated in
bowl and stir in tomatoes, corn, and water. Simmer chili, uncovered, stirring
occasionally, until meat is very tender, 1 1/4 to 1 1/2 hours. Remove from heat
and stir in beans, olives, and salt, to taste. Transfer chili to a shallow 3
quart baking dish. Make topping: Preheat oven to 400 degrees F. Whisk together
flour, cornmeal, cheese, sugar, baking powder, salt, cumin, and jalapeno in a
large bowl. Whisk together milk,
butter, and egg in a small bowl, then stir into flour mixture until just
combined. Drop batter by large spoonfuls (about 8) over chili, spacing them
evenly, and bake in middle of oven 10 minutes. Reduce temperature to 350
degrees F and bake pie until topping is cooked through, about 30 minutes more..
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Rhonda G in Missouri
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